This shelf holds a bottled mayo that tastes like the tropics, so build dinner around it. Quickly cured shrimp with avocado, tomato, and lime play off the mayo's richness, served over rice or crackers.

Serves 2. 20 minutes, 15 at the stove.

About 210 calories a serving, 30 g protein, 7 g carbohydrate, 8 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Place 10 ounces of raw shrimp in a small bowl with the juice of half a lime and a pinch of salt; let sit until the shrimp turns opaque, about 5 minutes, stirring once halfway through.5 min
2. While the shrimp cures, halve 1 avocado and scoop the flesh into a bowl, then chop 1 Roma tomato and add it along with 1 minced garlic clove and another pinch of salt.
3. When the shrimp is cooked through, fold it gently into the avocado mixture along with 1/2 cup of the lime mayo dressing, tossing to coat.

Note Swap the shrimp for cooked white fish or canned tuna if you have it. Leftovers keep for one day covered. Serve over white rice, with crisp crackers on the side, or in lettuce cups.